Text 17371, 129 rader
Skriven 2008-12-06 00:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: LG Appliances
=========================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DD>  Harvest Gold is not necessarily an ugly colour. 

 DS> I'm not a big fan of the copper or the avocado, either - nor the
 DS> hideous burnt orange


I rather liked the harvest cold and copper back in the day but the
avocado and orange were always hideous right from the get go though.

I was the lucky recipient of one year old white appliances for the
great price of free when some rich guy's wife re-decorated in
avocado. I wonder how long it took them to realize they had made a
mistake.

 DS> Nowadays, the glassy whites that were popular in the '90's are
 DS> starting to go out of style and everyone is looking for stainless
 DS> steel and black.

Stainless steel and black are already passe. Truly leading edge
yuppies are junking them for copper and oiled bronze. So you might
be able to get steel at yard sale prices next summer if you wish to.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: TNT Thai Fried Chicken
Categories: Thai, chicken
  Servings: 5

     10    Pieces Chicken;
           Drumsticks Or Thighs
      5    cloves of garlic, peeled
      1 tb chopped cilantro roots (or
           just the bottom part of the
           stalks)
    1/2 TB ground black pepper
      1 ts kosher or
           (large-grained) sea salt 
      3 TB oyster sauce
    1/4 c  fish sauce
           oil

Enough canola oil or other high-temp oil to fill 2 inches
your cast iron pan (or a deep frying pan).

If you've been to Thailand, you've seen those fried chicken carts at
practically every street corner, with the giant wok smoldering like
a witch's cauldron filled with dark, smelly oil that seems as
ancient as the broken down cart itself.  What those carts produce
are the bright, bright gold, impossibly crisp, mind-blowingly
flavorful pieces of fried chickens, so good you willingly suspend
all your hygienic concerns.  Who cares how long those chickens
lingered in the tropical heat with only the dodgiest "refrigeration"
who gives a damn about how many times the oil has been re-used. I'm
going to take a big bite and let that crisp, garlicky, chicken-y
goodness shatter into a million little pieces in my mouth and just
die happy.  Wouldn't you?

Luckily, you won't need to hop on a plane - or get a special
dispensation from your doctor - before you can eat one.  I've
figured out how they're made.  And it's so very simple.  The trick
is, let me just come out and tell you, rice flour.  You dredge the
chicken pieces in rice flour, that's what give them the crispiest
skin.  I also marinate them in a paste made with garlic, oyster
sauce, and fish sauce to give them a bit extra kick in the flavor
department.

I just made a batch of this for lunch on the boat yesterday.  They
were still a little crisp (and still dee-lish) even after a few
hours in a cold box.

Thai fried chicken, or, the crispiest fried chicken ever:

In a mortar or a small food processor, pound or chop the garlic,
cilantro roots, kosher salt into a rough paste.  Transfer the paste
into a large bowl, add the oyster sauce and fish sauce and stir to
mix well.  Rinse and dry the chicken pieces thoroughly, then place
them into the bowl.  With your hands, toss and rub the chicken
pieces all over with the marinate mixture.  Cover the bowl with
plastic and let marinade in the fridge for at least 3 hours.

When you are ready to cook the chicken, place your pan over
medium-low heat, fill it with enough oil (I used Canola) to cover
about 2inches from the bottom of the pan, or about half way up the
side.  Let the oil come up to frying temperature, about 360F or
180C.  Meanwhile, put about 2 cups of rice flour into a large plate
(a pyrex pie plate works very well for this.)  When the oil is
ready, take the chicken pieces, one at a time, drop it into the
flour plate and coat well with the rice flour.  Shake each piece
once or twice to remove excess flour and place them, gently, into
the hot oil. 

If you don't have a thermometer, make sure your chicken pieces only
gently sizzle in the hot oil. Just listen to it, you should hear the
oil just softly sizzling.  You should also see small bubbles around
the chickens as they cook.  If the oil is too hot, you'll be able to
see and hear it too.  There will be a lot of large bubbles blowing
up and spitting viciously.  It will make a lot of violent noises and
your chicken will brown up in just a few minutes, but the inside
will be rare.  That's no good.  Just keep the flame low, and, when
in doubt, turn the heat down just a little bit.

Cook the chickens until brown and crisp all around.  If you're not
so sure if they are cooked perfectly, cut one up and see if it's
cooked all the way through.  If you see a little blood, no big deal.
Just warm up the oven to about 225F or 100C, place your fried
chickens on a cake rack over a cookie sheet and let them sit for 10
minutes to finish cooking.  (Don't forget to lower the heat on your
frying pan so the rest of your chickens take a bit longer to cook!)
It's a good idea to heat up your oven to that temperature before you
begin frying anyway, you can put your cooked chicken pieces in there
while you fry the rest.  The oven will keep everything nice and
warm, not to mention super crispy.


  From: Chez Pim                        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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